Prep time: 20mins

Cooking time: 30mins

Servings: 2

Ingredients:

• 1 small (500g) sweet potato
• ¾ cup water
• 30g butter, plus 10g extra
• 2 x 220g middle salmon fillets, skin on, descaled
• Salt and pepper
• 200g green beans, stalk ends trimmed
• ¼ cup olive oil

Method:

1. Peel and dice sweet potato. Place in a saucepan with water and
   butter. Bring to a boil and simmer for 15-20 minutes, until
   tender. Mash or blend with a stick blender.
2. Meanwhile, remove salmon from the fridge and pat dry well
   with paper towel. Season with salt and pepper all over. Place
   trimmed beans in a steamer set over a saucepan of simmering
   water, cover with a lid and steam for 8 minutes.
3. Meanwhile, heat oil in a frying pan over medium heat. Add
   salmon, skin-side down and using a spatula press the fish down
   to help crisp up the skin, fry for 4 minutes or until crispy. Flip
   and cook for another 4 minutes.
4. Turn off the heat and rest salmon for 3 minutes in pan. Divide
   mash between two plates, top with extra butter. Place salmon
   skin-side up on top and serve beans on the side.